Mixed Flour Instant Dosa

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Final Day 7 and here is my regional special for this day.

I was paired up with Kalyani and as she didn't have any Rajasthani Specials, I chose to pick a traditional South Indian Special and here is an amazing recipe of Mixed Flour Instant Dosa.

It caught my eye as it was an instant one and no need to soak, grind or ferment and all that lengthy process. So, without further ado, here is the recipe.

Mixed Flour Instant Dosa

Ingredients

Maida (All Purpose Flour) - 1 cup

Gehun ka Aata (Whole Wheat Flour) - 1 cup

Sooji (Semolina) - 1 cup

Chawal ka Aata (Rice Flour) - 1 cup

Tempering

Red Chili/Green Chili - 2, broken in pieces (for dry red one) or finely chopped (for green one)

Cumin Seeds - 1 tbsp

Mustard Seeds - 1 tbsp

Asafoetida - 1 pinch

Curry Leaves - a few leaves

Oil - 1 tbsp for tempering and more for making dosa

Preparation

• Mix all dry flours in a big bowl.
• Add 1 tbsp oil in a non-stick pan (small one) and add all tempering ingredients to it.
• Once the seeds start spluttering, mix it in the mixed flour.
• Add enough water and make it into a pouring consistency batter (thinner than pancake).
• Heat griddle till hot.
• Brush the griddle with some oil and then pour a big spoonful (1/4 cup or so) and spread in a circular motion till it is thinly spread like a crepe (it won't be as thin as crepe, but in that shape and motion).
• spray some more oil on the sides and top of it. 
• Cook till you start seeing the dosa separating from the griddle. 
• Flip it and cook it on the other side as well till golden brown.

Serving

Serve it with your favorite chutney or podi.

That's all for now. Do check out what other BM bloggers are doing.

Rajasthani Dal Pakora - राजस्थानी दाल पकोड़ा (Rajasthani Lentil Fritters)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 6 and here is my Rajasthani Special for the same.

Here is another delicious and addictive street side food or appetizer/snack that we get in Rajasthan. In Jaipur and other cities of Rajasthan, we don't even call it "Pakoda", but it is rather just called as "Dal Ke". It is a mix of 5 different lentils/pulses/beans and spicy and super yummy !!! They are crispy on the outside and soft in the inside. They are very filling too and I don't even have to tell you how protein packed they are :)


I thought of adding this later. For some of you, who do not know what chawli dal is, here is a pic that I took.

Sorry guys, took the picture in hurry, so not one of the best pics.

Rajasthani Dal Pakora - राजस्थानी दाल पकोड़ा (Rajasthani 
Lentil Fritters)

Ingredients

Peeli Moong Dal (Yellow Split Moong Bean) - 1/4 cup

Sabut Moong (Green Whole Moong Bean) - 1/4 cup

Dhuli Urad Dal (Split Black Gram) - 1/4 cup

Chawli/Chori Dal (Adzuki Beans) - 1/4 cup

Chana Dal (Split Bengal Gram) - 1/4 cup

Green Chilies - 3-4, finely chopped or ground, as you prefer

Ginger - 1 tbsp, minced or ground, as you prefer

Garlic - 1 tbsp, minced or ground, as you prefer

Saunf (Fennel Seeds) - 2 tbsp, crushed slightly

Dhaniya (Coriander) Seeds - 2 tbsp, dry roasted and crushed slightly

Cilantro - 1/4 cup, finely chopped

Heeng (Asafoetida) - 2 pinches

Salt - as per taste

Oil - for deep frying

Preparation

• Rinse and soak all dals together for 4-6 hours.
• Grind the soaked dal coarsely. If you are grounding green chili, garlic and ginger, you can grind them with dal.
• Mix the rest of the ingredients (except oil) to the ground dal mix.
• Meanwhile, heat oil in a heavy bottomed pan or wok.
• Take a handful or ground batter and slowly slide it in the hot oil to make the fritters. Depending on your comfort level, you can use your hand or a large spoon for this work.
• Deep fry them well till they are golden brown.
• Drain them on paper before serving.

Serving

Serve it with your favorite chutney or sauce. Traditionally, it is served with spicy cilantro chutney.

That's all for now. Do check out what other BM bloggers are doing.


Also, sending this to COOK IT HEALTHY - Proteinicious event of Shobha.

Rajasthani Lapsi - राजस्थानी लापसी (Broken Wheat Porridge)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 5 and here is my Rajasthani Special for the same.

Rajasthani Lapsi - राजस्थानी लापसी (Broken Wheat Porridge)

Ingredients

Dalia (Broken Wheat) - 1 cup

Ghee (Clarified Butter) - 3/4 cup

Sugar - 3/4 cup

Water or Milk - 3 cups, it is your choice, I used about 3/4 milk and 1/4 water

Almonds and Raisins - 1/4 cup

Preparation

• Heat ghee in a heavy bottomed pan.
• Add dalia to it and roast till golden brown.
• Add milk/water that you are using and cook dalia on low heat till it is cooked well.
• Add sugar to it and let it melt completely.
• Mix in raisins and almonds and take it off the heat.

Serving

Serve it warm as a dessert.

That's all for now. Do check out what other BM bloggers are doing.

Moong Dal Ki Pakodi aur Kadhi - मूंग दाल की पकोड़ी और कढ़ी (Moong Bean Dumplings in Moong Bean and Yogurt Gravy)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 4 and here is my Rajasthani Special for the same.

Today, I present to my readers a wonderful, rich and creamy kadhi made out of yellow moong dal. The kadhi mix has moong dal in it and so does the pakodis. So, I don't have to say, it is healthy and yummy both. I have used this recipe from Nisha Madhulika's blog, which is a wonderful blog of collection of recipes both in Hindi and English.

Moong Dal Ki Pakodi aur Kadhi - मूंग दाल की पकोड़ी और कढ़ी (Moong Bean Dumplings in Moong Bean and Yogurt Gravy)

Ingredients

Moong Dal (Yellow Moong Bean) - 1.5 cups

Yogurt - 2 cups

Water - 3 cups

Turmeric Powder - 2 tsp

Red Chili Powder - 2 tsp, you can also use chopped green chilies here

Cumin Powder - 2 tsp

Coriander Powder - 2 tsp

Amchur (Dry Mango Powder) - 1/2 tsp

Cumin Seeds - 1 tsp

Heeng (Asafoetida) - 1 pinch

Methi (Fenugreek) Seeds - 1 tsp

Cilantro - 1 cup, finely chopped

Kasoori Methi (Dry Fenugreek Leaves) - 1 tbsp

Salt - per taste

Ghee - 1 tsbp

Oil - for deep frying

Preparation

• Soak moong dal in water for about 2-3 hours and then grind to coarse paste with no water.
• Take about 1 cup of the ground paste and mix it with yogurt (till smooth) and water and keep aside.
• Mix finely chopped cilantro along with red chili (1 tsp), cumin (1 tsp), cilantro (1 tsp) and salt (per taste) to the rest of the moong dal paste.
• Deep fry this mixed batter made above (not the yogurt mix) into small lemon sized balls in hot oil an drain on a paper towel.
• Meanwhile, take a heavy bottomed pan and add ghee to it.
• Once ghee is hot, add heeng, cumin seeds and fenugreek seeds to it.
• As they start spluttering, add the remaining spice powders to the oil itself (turmeric, red chili, cumin, coriander and amchur).
• Fry for about 15 seconds and pour in the yogurt mix to it.
• Boil this mixture while stirring frequently.
• Once it starts boiling, mix in salt, kasoori methi and fried pakodas (fritters) to it and let it boil in medium heat for about 10-15 minutes. Add water if it becomes too thick.
• You will know it is done, when you will see the richness of it and nice aroma comes from it.
• The ingredients mentioned above will make enough kadhi for a family of 4-5 adults. So, adjust your quantity accordingly.

Serving

Serve it with hot rice or roti/paratha for a wonderful comfort meal.

That's all for now. Do check out what other BM bloggers are doing.

Moong Dal Halwa - मूंग दाल हलवा (Moong Bean Fudge)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 3 and here is my Rajasthani Special for the same.

It is a very traditional halwa that is usually made on festivals or marriages or most commonly Diwali :)

Moong Dal Halwa - मूंग दाल हलवा (Moong Bean Fudge)

Ingredients

Moong Dal (Yellow Moong Bean) - 1/2 cups

Mawa/Khoa (Milk Reductions) - 1/2 cup

Ghee (Clarified Butter) - 1/2 cup

Sugar - 1/3 cup

Mixed nuts - I picked Cashew and raisins (broken), roasted in little ghee.

Preparation

• Soak moong dal in water for about 2-3 hours and then grind to coarse paste with no water.
• Heat ghee in a non-stick pan and fry ground moong till nice aroma comes from it and it stops sticking to the bottom.
• Now, add mawa and sugar to it and mix well, stirring frequently till, it all comes to a halwa/fudge consistency. 
• Once the dal is all cooked, nice aroma will come and the ghee will start separating, which would mean it is done.
• At this point, mix fried cashew and raisins to it or use it as garnishing in individual bowls, as you prefer.
• Alternatively, you can grease a plate, pour the cooked halwa right after you take it off from the heat and then cut in desired shapes. Just easy to serve and good portion size :)

Serving

Serve it as dessert (warm) to end a perfect dinner !!!

That's all for now. Do check out what other BM bloggers are doing.

Rajasthani Gujhiya - राजस्थानी गुझिया (Rajasthani Sweet Pastry Snack)

Hello Friends,

Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies. Today is Day 2 and here is my Rajasthani Special for the same.

Usually, Gujhiyas are made on any festival, but specially on Holi. Enjoy !!!

Rajasthani Gujhiya - राजस्थानी गुझिया (Rajasthani Sweet Pastry Snack)

Ingredients
For the outer Layer dough
Maida (all Purpose Flour) - 2 cups
Ghee or Oil - 2 tbsps
Baking Powder - 1 tsp (Optional, I just saw someone adding and added and liked, but traditionally you don't)
Salt - per taste
Warm Water - about 3/4 to 1 cup water
Oil - for deep frying gujhiyas
For Filling
Mawa/Khoa (Reduced Milks) - 1 cup
Mixed Toasted Nuts - 1 cup (I used a combo of Broken Cashew, Pistachio and Almonds)
Ghee - 1 tbsp
Sugar - 1 cup
Kesar (Saffron Strands) - few for garnishing and mixing in the filling.
Preparation

• Mix everything for the dough except water well.
• Add warm water, little by little and mix it into a hard dough.
• Cover and let it rest for about an hour.
• Meanwhile, take a non-stick pan.
• Add ghee and fry mawa (khoa) till it is nice and aromatic (light golden). Make sure it is not too darkened as it will get cooked a little in oil too.
• Take it off the heat and mix everything else for the filling and let it cool a bit.
• Heat the oil in a wok or deep bottomed pan.
• Pinch a small lemon sized ball from the dough and roll it into a circular shape (about 3-4 inches in diameter), depending on the mould you are using. If you are not using a mould, that is fine, then too, you can roll it into a 3-4 inch diameter circle.
• Now, place a big spoonful (about 1-2 tbsps) of filling in the middle. Eyeball the filling as you will know based on your circle, how much it will take comfortable.
• Apply little water on the edges of the circle and now fold the circle with filling in half (just as you see in my picture).
• Make all the dough into gujhiyas like this. 
• Now, slwly slide your gujhiyas in hot oil till (based on your kadahi - wok size, you can make multiples in one batch). 
• Deep fry them in medium heat, so that it is cooked well and to perfection (golden).
• Drain them on paper towel.
• Put them in serving dish and garnish with saffron strands and some nuts. You can also garnish with silver foil, if you have any.
• You can make up to 20 gujhiyas (varies depending on the size and all) from these ingredients.

Serving
Enjoy them as a snack anytime. It is not too sweet, so can be had literally anytime. Even with your evening tea or coffee :)


That's all for now. Do check out what other BM bloggers are doing.

Mawa Malpua (Malpua II)

Hello Friends,


Another Blogging Marathon week. It is BM # 6 and I am doing Regional Specials again and will be posting 7 days of Rajasthani Delicacies.


This time I wanted to start with a famous dessert :)


This is actually a Holi special, or shall I say we like to make it anytime. I learnt this from my SIL. I always used to make it like Malpua - I (which my mom taught me - kind of Bihari style).

Mawa Malpua - मावा मालपुआ (Reduced Milk Dessert)

Ingredients
Maida - 1 cup

Cheeni - 1 cup
Mawa - 1 cup
Warm Milk - to make thick batter (such that it can be spread on a griddle)
Grounded Ilaichi-  4-5
Grounded Kali Mirch - 5-7
Ghee/Oil - For frying

Pistachios and Almonds - For Garnishing

For Syrup
Sugar - 1.5 cups
Water - 3/4 cup

Preparation
Make 1 string sugar syrup with syrup ingredients (basically bring it to boil and let it cook for 3-4 minutes). Let it come to room temp and keep ready.
Mix all the ingredients of malpua except oil (like fritter or pancake batter).
Pour a spoonful of batter on a hot griddle and spread it like you would do for a small uttapam/pancake. 
Make it only that of a poori size (about 3 inches in diameter). 
Pour little oil/ghee on and around it and let it cook on each side for 60-90 seconds on medium heat. 
Once it is done dip malpuas in syrup and remove immediately.
Another way of doing it (if you are lazy like me), you can mix syrup in the batter itself and skip the extra step of dipping it in syrup. I usually make a few by dipping and then become too lazy and mix both and do the rest. The taste surely will be slightly different between both.
You can also deep fry these malpuas and don't really have to do it on griddle. I do it just to consume less ghee/oil. 
Malpuas are usually thick like pancake/uttapam. Make sure that it is cooked properly on both sides and it is not left raw from inside. 
Serve
As the other malpua, this can be eaten hot or cold as you may like. Garnish malpuas with some chopped pista and sliced almonds. It is also traditionally topped with some hot rabri (reduced milk dessert). I personally prefer warm ones :)

That's all for now. Take care till next post.

Gatta Kadhi - गट्टा कढी (Yogurt and Chickpea Flour Dumplings in Yogurt Gravy) - BM # 5

Hello Friends,


Today is day 7 meaning last day of blogging Marathon # 5 which was started by Srivalli. I cannot believe it has come to an end already. Thoroughly enjoyed this series and hope to be part of this again when time permits.

Gatta Kadhi - गट्टा कढी (Yogurt and Chickpea Flour Dumplings in Yogurt Gravy)

Ingredients

For Kadhi (Gravy)

Dahi (Yogurt) - 2 cups

Water - 2 cups

Besan (Chick Pea Flour) - 2 tbsp

Dhaniya (Coriander) Powder - 1 tsp

Jeera (Cumin) Powder - 1 tsp

Haldi (Turmeric Powder) - 1 tsp

Amchur (Dry Mango Powder) - 1 tsp

Salt - as per taste

For Tempering of Kadhi (Gravy)

Oil - 1 tbsp

Rai (Mustard Seeds) - 1 tsp

Jeera (Cumin Seeds) - 1 tsp

Heeng (Asefoetida) - a pinch

Lahsan (Garlic) - 4 big cloves

Adrakh (Ginger) - 1 inch piece

Hari Mirch (Green Chillies) - 3-4, finely sliced

For Gatte

Besan (Chick Pea Flour) - 1 cup

Haldi (Turmeric Powder) - 1/2 tsp

Mirch (Red Chilli) Powder - 1/2 tsp

Ajwain (Carom Seeds) - 1 tsp

Dhaniya (Coriander) Powder - 1/2 tsp

Sal - as per taste

Dahi (Yogurt) - 1/4 cup

Oil - 1/8 cup

Preparation

For Gatte

• Mix all dry masalas in besan
• Add oil to the besan and mix
• Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
• Make it into a firm dough (firm enough to roll it into cylinderal shapes
• Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
• Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
• Now, add the gatte in the boiling water. They should be fully merged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
• Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
• Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

For Kadhi (Gravy)

• Mix everything under "For Kadhi" well in a bowl such that there are no lumps left.
• Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".
• Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".
• When nice aroma of ginger/garlic starts coming, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle.
• Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done, so you will know..lol). 
• Add Gatte to this and let it boil for 10-15 minutes
• Garnish with chopped cilantro.

Serving

Serve it roti or hot rice and enjoy this rich creamy kadhi :)

That's all for now. Till next post, take care.

Check out the Blogging Marathoners doing BM#5 along with me.
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali

Raj Kachori Chaat (Street Food) - BM # 5

Hello Friends,


Today is day 6 of blogging Marathon # 5 which was started by Srivalli.


This is the most famous street food in Jaipur. I mean you cannot go to Jaipur and not have this. There is a shop called "Chawla's" near my house and every time we go to the market for anything, we HAVE to have this. Now, like any other street food in India (the complicated ones anyways), we never made these at home, when in India. But, here (in US), we don't get it at all, so have to make it. It is not exactly complicated, but making kachori (or rather call it BIG golgappas) is tricky. Another thing to mention here is that, even though we call it "Raj Kachori", there is no kachori in it, not at least the kind you will be expecting.


I used Madhulika's recipe. My pooris came fine, but somehow the base got harder than normal and they id not puff up as much as I expected them to. Anyways, may be my next trial will be better. For now, enjoy this :)


Raj Kachori Chaat (Street Food)

Ingredients
For Raj Kachoris
Sooji (Semolina) - 2 cups
Maida (All Purpose Flour) - 4 tbsps
Salt - per taste
Oil - for deep frying
For Filling Chaat (for 1)
Prepared Raj Kachori - 1
Dahi Vada (smaller version, without masalas and all) - 2
Boiled Potato - 2 tbsps, chopped in small pieces, not mashed
Boiled Whole Green Moong Lentils - 2 tbsps, boil them with little salt and turmeric, till they are cooked but not mushy
Sweet Chutney - 2 tbsp, or adjust per your taste, Tamarind and Date is what I used.
Green Chutney - 2 tbsp, or adjust per your taste, I used a blend of mint, cilantro, green chilies, lemon and salt for this.
Yogurt - 1/4 cup, just nicely beaten with little salt
Papdi - 2, crumbled, these are flattened golgappas or you can even use golgappas here.
Sev (Namkeen) - 3 tbsps, I used Haldiram's Spicy Aloo Bhujiya
Anardana - 1 tbsp, I did not have it, so skipped
Red Chili Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Chaat Masala - 1/2 tsp
Cilantro - for garnishing
Preparation

• For Raj Kachoris, mix all the ingredients except oil with warm water and make it into a hard dough. Cover and let it rest for about an hour. Then, mix the dough again very well with hand and make it smooth/soft.
• Pinch a plum sized ball from the dough, roll it into a thin flat circle (about 3 inches in diameter) and then deep fry in hot oil.
• It should puff up immediately and then it fry both sides till golden brown. 
• Drain on a paper towel and let it cool a bit.
• Now, it is time to assemble the chaat, you can do it in any sequence you like. This is how I did, break the top shell of the raj kachori, fill in dahi vada, aloo, moong, crumbled papdis (by this time, your kachori will be full), then both the chutneys, yogurt, sev and rest of the masalas and anardana.
• Tip: go easy on all the ingredients, they should be overflowing, specially yogurt. It has to look over stuffed and messy :)

Serving
Do, I need to tell you how to enjoy, just indulge :)


That's all for now. Till next post, take care.

Check out the Blogging Marathoners doing BM#5 along with me.
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali